But Wait, What are Scotcharoos?

Besides being addictively delicious, Scotcheroos are chewy, yet soft dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. This no-bake recipe was originally printed on the Rice Krispies box in the 1960s. Nowadays, almost everyone seems to have a version of the recipe in their recipe collection and is still just as popular as it was way back when.

How to Make Scotcharoos

These delicious little gems come together in about 15 minutes plus time for them to set and firm up. It’s important to remember to not place them in the fridge. Keep them at room temperature unless you want to break a tooth. For full recipe details, see the recipe card down below. But this is quite literally the easiest recipe to remember. I always say in my head (cup-a, cup-a, cup-a) because that’s the measurement for every ingredient (1 cup), plus 6 cups of Rice Krispies. Here is what you can expect when making this recipe:

Prep Dish

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.

Make Peanut Butter Mixture

Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.

Add Rice Krispies to a Large Bowl

Measure out your Rice Krispies into a large mixing bowl.

Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.

Evenly Press into Dish

Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.

Make the Chocolate Butterscotch Topping

Combine chocolate chips and butterscotch chips in a separate pot. Heat over medium/low heat until melted, stirring constantly. You could also do this in the microwave or in a double boiler.

Pour Chocolate Butterscotch Topping over the Rice Krispies

Once melted, pour over top Rice Krispies mixture. Spread evenly with an offset spatula.

Let Sit + then Serve

Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Why are My Scotcharoos so Dry?

This is probably the most common problem people run into when making these..dry and hard Scotcharoos. The usual reason is that you cooked the corn syrup and sugar too long. It’s important to watch closely and remove from heat as soon as you see that the sugar has dissolved.

Storage Directions

Store Scotcharoos in an airtight container at room temperature. These will stay fresh for 3-4 days before starting to get a little dry.

Can I freeze Scotcharoos?

Yes! Freeze squares of Scotcharoos in layers with parchment or wax paper in between. Use a freezer safe, airtight container and these will stay fresh up to 3 months. Thaw at room temperature when ready to serve.

Love Scotcharoos? Try These Other Dessert Bar Recipes…

• Pumpkin Chocolate Chip Bars
• S’mores Bars
• Magic Bars
• Butterfinger Nutter Butter Cheesecake Bars
• Caramel Snickerdoodle Bars

I hope you love these as much as we do! The recipe card is below. Be sure to save, print, bookmark or share this recipe and keep it handy! Have a great weekend, friends!

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Scotcharoos

This Scotcharoos recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5 minutes

Cook Time 15 minutes

Servings 12

Calories 469kcal

Ingredients

• 1 cup peanut butter creamy
• 1 cup corn syrup light
• 1 cup sugar granulated
• 6 cups Rice Krispies Cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

• Prepare a 13x9x2 dish with butter or cooking spray. Set aside.
• Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
• Measure our your Rice Krispies into a large mixing bowl.
• Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
• Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
• Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
• Once melted, pour melted chips over top Rice Krispies mixture. Spread evenly with an offset spatula.
• Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Nutrition

Calories: 469kcal | Carbohydrates: 76g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 225mg | Fiber: 2g | Sugar: 59g | Vitamin A: 953IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 6mg

The post Scotcharoos appeared first on Lauren's Latest.

Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about lazy fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

• Ramen Stir Fry
• Kung Pao Chicken (Family Favorite!)
• Chicken Pad Thai Recipe
• Bang Bang Chicken
• Easy Fried Rice Recipe

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

Print

Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 128kcal

Author Lauren Brennan

Ingredients

• 4 packages ramen noodles* or yakisoba noodles
• 2 tablespoons olive oil
• 1/2 small onion diced
• 10 oz shredded cabbage
• salt & pepper to taste
• 1 1/2 teaspoons ground ginger or grate in a little fresh ginger
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

US Customary – Metric

Instructions

• Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
• Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
• Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 0.8mg

The post Chow Mein appeared first on Lauren's Latest.

Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

But First, What is a Pot Pie?

Pot Pies are savory and filled with meat (typically chicken or turkey), veggies and combined with a gravy-like sauce. Typically pot pies have a top and bottom crust. I love having this pot pie recipe in my back pocket when I know I’ll have lots of leftover chicken or turkey (like around the holidays). It brings new life to leftovers and its something the whole family will enjoy.

Homemade or Store Bought Pie Crust

Nothing is better than a homemade pie crust. I have a simple pie crust recipe that is my go-to pie crust and is great with sweet or savory pies. For the sake of time, I used a store-bought double pie crust for this recipe. These are great, and some days it’s all about ease and simplicity. Am I right?

How to Make Chicken Pot Pie

I love that this this dish is a higher protein and hearty meal all in one pie. For full recipe details, see the printable recipe card down below. Here is what to expect while making this chicken pot pie recipe.

Make a Roux

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes. 

Add Milk, Water + Seasonings

Whisk milk and water slowly into mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

Add in Veggies + Chicken

Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

Remove From Heat + Allow to Cool to Room Temperature

Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.

Roll Out Pie Crust

While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.

Add Cooled Filling to Crust, Add Top Crust + Bake

Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge.

Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust and cut 2-3 slits into the top.

Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

What to Serve with Chicken Pot Pie

Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:

• Roasted Green Beans
• Pear Salad
• Cucumber Salad
• Oven Roasted Asparagus

Storage Directions

Any leftover pot pie can be stored in the fridge, in an airtight container for 3-4 days. To reheat, feel free to warm in the microwave.

Make Ahead/ Freezing Directions

Chicken Pot Pie is a great dish to make ahead or to freeze and eat later. To make ahead, assemble the pie and cover with plastic wrap and store in the fridge until ready to bake.

To freeze: Follow recipe directions up until baking. At that point, wrap in plastic wrap and foil and store in the freezer for up to 2 months. When ready to bake, remove plastic wrap and foil. Replace foil and place in oven (while frozen). Add 20-30 minutes to the recipe baking time. Remove foil, and bake according to recipe directions.

Love This Recipe? Try These Chicken Recipes

• Chicken Cordon Bleu Casserole
• Creamy Ranch Chicken Casserole
• Chicken Lasagna
• Olive Garden Chicken Pasta

Add this recipe to your meal planning this week! It’ll be perfect and everyone will love it. Be sure to save, print, bookmark, or share this recipe so that you can keep it handy. The printable recipe card is below. Have a good day, friends!

Print

Chicken Pot Pie

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 20 minutes

Cook Time 40 minutes

Cooling time 20 minutes

Total Time 1 hour 20 minutes

Servings 8 servings

Calories 368kcal

Author Lauren Brennan

Ingredients

• 2 pie crusts homemade or store bought
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped onion
• 5 tablespoons all purpose flour
• 1/8 teaspoon dried oregano
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1/2 cup water
• 2 cups whole milk
• 1 chicken boullion cube
• 1 1/2 cups roasted chicken diced with skin and bones removed
• 1/2 cup frozen corn
• 1/4 cup frozen peas
• 1/2 cup broccoli florets
• 1/2 cup diced carrots
• 1 egg beaten

US Customary – Metric

Instructions

• Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
• Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

  Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

  Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
• While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
• Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.

  Brush egg onto the top of the crust and cut 2-3 slits into the top.

  Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

Nutrition

Calories: 368kcal | Carbohydrates: 33g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1638IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg

The post Chicken Pot Pie appeared first on Lauren's Latest.

What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Ready in Less Than 20 Minutes

When I want a quick sweet treat, I really appreciate the simpler recipes like this one. Ready in less than 20 minutes, these are perfect to whip up for an afternoon snack, dessert or sharing with a friend.

How to Make Coconut Cookies

These cookies are pretty straightforward. Be sure to see the printable recipe card down below for complete directions and ingredient measurements. Here’s what you can expect when making these cookies.

Preheat Oven + Prep Baking Sheet

Preheat oven. Line baking sheet with silicone mat or parchment paper. Set aside.

Make Dough

Cream butter and sugars together. Stir in egg and vanilla.

Stir in baking soda, salt and flour until just incorporated. Stir in coconut.

Bake

Using a cookie scoop, scoop dough onto prepared pan. Bake 8-9 minutes, rotating the pan half way through.

Cool + Serve

Allow to cool 3 minutes on the pan and move to cooling rack. Serve warm or at room temperature.

Coconut Cookie Variations

Here are a few add-in ideas if you want to take a different spin on these.

• Add mini-chocolate chips.
• Add some chopped nuts.
• Drizzle chocolate over the top or dip half the cookie in chocolate and add more coconut flakes or sea salt to the chocolate side.

Storing Coconut Cookies

Store at room temperature in a ziploc bag, or airtight container. Cookies will stay fresh this way for 3-5 days.

Freezing Baked Cookies

You can freeze cooled cookies. Layer cookies in an airtight container with wax paper or parchment paper. Cookies will stay fresh in the freezer for 2-3 months.

Make Ahead/Freezing Dough

If you’re wanting to make these ahead and store the dough in the freezer…scoop dough onto a baking sheet and place in the freezer until frozen. Remove pan from freezer and store frozen dough balls in a zip bag or container.

When ready to bake, place on baking sheet and bake according to recipe, adding a couple minutes if baking from frozen.

Love Coconut? Here Are Some Recipes to Try…

• Coconut Cake
• Coconut Cream Pie
• Coconut Macaroons
• Triple Chocolate Coconut Cupcakes

There ya go, I hope you love these as much as we do! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Enjoy, friends!

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Coconut Cookies

If you're a fan of coconut, these soft and chewy Coconut Cookies will be your new addiction!

Course Cookies, Dessert

Cuisine American

Keyword coconut cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 24 small

Calories 82kcal

Author Lauren’s Latest

Ingredients

• ½ cup butter softened
• ¾ cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 egg beaten
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 ¼ cup all purpose flour
• 1 cup shredded sweetened coconut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line baking sheet with silicone mat or parchment paper. Set aside.
• Cream butter and sugars together. Stir in egg and vanilla.
• Stir in baking soda, salt and flour until just incorporated.
• Stir in coconut.
• Scoop onto prepared pan.
• Bake 8-9 minutes, rotating the pan half way through.
• Cool 3 minutes on the pan and remove to cooling rack.
• Serve warm or at room temperature.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.3mg

The post Coconut Cookies appeared first on Lauren's Latest.

What to Serve With Parmesan Bread Bites

We like to dip these in warm pizza sauce, marinara sauce or mustard. These are the perfect appetizer with pizza, pasta or any other Italian dish.

• Olive Garden Chicken Pasta
• Italian Pasta Salad
• Margherita Pizza
• Pasta Primavera
• Easy Skillet Pizza

How to Make Parmesan Bread Bites

Since we’re taking some help from the store and using frozen dough, the most time consuming thing about these bread bites is waiting for the rolls to defrost! After that, it’s a quick 20 minutes from start to finish. For full recipe details see the printable recipe card down below. Here is what to expect when making these Parmesan Bread Bites.

Defrost Rolls + Cut into Smaller Pieces

Allow to defrost for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)

Dip Dough in Baking Soda Solution

Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.

Brush with Melted Butter, Spices + Cheese

Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top.

Bake + Serve

Bake at 350 degrees for 12-15 minutes, or until lightly golden brown. Serve with mustard or pizza sauce.

Storing Parmesan Bread Bites

Once completely cooled, store any remaining bread bites in an airtight bag or container. They should stay fresh for 2-3 days in the fridge.

Can I freeze these?

Yes! Place room temperature bread bites in a freezer safe, airtight container or bag. These should stay fresh in the freezer for 2 months. To thaw, allow to sit out on the counter over night or in the fridge.

Love Parmesan Bread Bites? Try These Bread Recipes…

• Focaccia
• Whole Wheat Rolls
• Homemade Garlic Bread
• Cheesy Pull Apart Garlic Bread
• Craigo’s Breadsticks

Add these tasty Parmesan Bread Bites to your dinner menu this week! They are sure to become your new favorite bread recipe. Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great week, friends!

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Parmesan Bread Bites

Soft & pillow-y on the inside, buttery, golden brown on the outside & topped with parmesan cheese and parsley. Dip in pizza sauce or mustard.

Course Snack

Cuisine American

Keyword parmesan bread bites

Prep Time 10 minutes

Cook Time 12 minutes

Defrost 2 hours

Total Time 2 hours 22 minutes

Servings 12 bites

Calories 67kcal

Author Lauren

Ingredients

• 6 frozen dinner rolls
• 1 tablespoon butter melted
• 1 cup hot tap water
• 1 1/2 tablespoons baking soda
• salt and pepper
• parsley flakes
• parmesan cheese

US Customary – Metric

Instructions

• Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)
• Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.
• Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 532mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 39mg | Iron: 1mg

The post Parmesan Bread Bites appeared first on Lauren's Latest.

Dear Grilled Pizza, I love you.

I’m so happy to be sharing with you my Grilled Pizza recipe today. We have been grilling pizza for years now and let me tell you, this stuff is addicting! Once you get the hang of grilling the pizza crust, the sky is the limit! Pizza in the oven is great in the winter but grilled pizza is where it’s at in the summer! Trust me when I say it will work. Trust the process and you too will be eating right alongside us. Yum yum!

A Few Notes About Pizza Dough

For all homemade pizza I make from scratch, I start with my Fail-Proof Pizza Dough recipe (a recipe on my site that has been popular for years). This recipe makes enough dough for 2 medium 12 inch pizzas. Alternatively, you might be able to find a prepared pizza dough in the frozen foods section or fresh dough in the deli/bakery at your local grocery store.

Divide that dough into manageable pieces for the grill and stretch and roll it out into the size you want. The size of your grill and/or who you’re serving will determine what size you make your pizzas. This recipe is for four individual pizzas. You can do a larger size pizza, but it can be tricky to flip.

How to Grill Pizza

Here is how I do pizza on the grill. Be sure to scroll down for some frequently asked questions answered regarding type of grill, pizza cooking too fast, and what to do if your pizza sticks to the grill.

Preheat the Grill

Preheat your grill to be about 500 degrees. I used a gas grill and paid attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that’s a good benchmark to look for before adding your dough.

Prep and Grill the Dough

Stretch out your pizza dough into the shape and size you want and either place or slide onto the grill, being sure to avoid known hot spots. If you want to maintain more of an exact shape, consider rolling your dough out on a pizza peel with cornmeal to prevent sticking and then sliding it off carefully onto your hot grill.

Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.

Add Toppings and Grill Again

Flip your pizza and quickly add sauce, cheese, and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and the bottom of the crust has grill marks and a few charred spots.

Cut + Serve

Remove from grill, cut into pieces and serve.

Frequently Asked Questions

I’ve had a few questions about types of grills, pizza sticking etc, so I decided it was worth sharing here.

Charcoal vs Gas Grills

I’ve made grilled pizzas on both charcoal and gas grills and the method remains the same. My only hesitation with charcoal is you can’t control the temperature quite as easily as you can with a gas grill. It’s not impossible and we definitely have had (tasty) success. Just be sure to watch your crust as is cooks. It may need a few more minutes to get that char OR it might be ready to flip after 60 seconds. Just be sure to watch it carefully as you go.

My Pizza is Cooking Too Fast!

If your pizza crust is getting crispy or charred a little too quickly, your cheese won’t melt and your crust will burn. If you see that this is happening to you, your grill is too hot. Reduce the heat or push some of the charcoal to one side to create a hot side and a cooler side. Next, once your pizza is cooked on the one side, remove it from the grill to a baking sheet, add the toppings and then slide it back on the grill to finish cooking.

My Pizza is Sticking! What Do I Do?

Don’t panic. This can happen from time to time. If you notice your pizza is sticking, leave it alone to cook and crisp up for another 30 seconds or so to see if it will release after it gets a little more charred. (It should!)

Also, keep in mind that your homemade pizza dough was coated in olive oil before being left to rise. It still should have some residual olive oil on it before it goes onto the grill. If there isn’t very much olive oil on your pizza dough, add a little extra. This will act as extra nonsticking insurance.

Pizza Toppings

When it come to toppings, any topping you would add to a baked pizza, will work on a grilled pizza. Keep in mind that because grill time is only 2-3 minutes once the toppings are added, many might still be raw when the pizza is done. Any meat you add to your pizza will need to be precooked. Vegetables will work, as long as you don’t mind them crunchy. Whatever toppings you end up choosing, go light. A topping loaded pizza will end up heavy and soggy.

Make Ahead

If time is limited, you can make and grill the crust ahead of time! Prepare the dough and grill as the directions indicate in the recipe card, grilling both sides of the crust. Place on a cooling rack and allow crusts to cool completely. When ready to grill again, add the sauce and toppings and heat on the grill until warm and melty.

Grilled Pizza Flavors to Try!

Now that you are hooked on grilling pizza, use my other pizza recipes as inspiration for your next grilled pizza concoction!

• Country BBQ Chicken Pizza – one of my favorites! Topped with chicken, BBQ sauce, fresh corn, bacon, red onion with a smoky ranch sauce after baking. HEAVEN.
• Brown Butter Chicken Alfredo Pizza – make a homemade brown butter alfredo sauce to top your pizza with and add on chicken and lots of cheese.
• Spicy Pancetta Rosemary Pizza – spicy and super flavorful thanks to lots of pancetta and fresh rosemary.
• Loaded Fajita Pizza – a Tex-Mex pizza fusion that is too good to pass up. A great summer option.

Be sure to save, bookmark or print this tutorial, and keep it handy this summer! Enjoy, friends!

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Grilled Pizza

If you love pizza, you will absolutely adore Grilled Pizza! Basically, it's all the things you love about pizza but with a crispier, chewier crust that has that amazing charred BBQ flavor.

Course Dinner

Cuisine Italian

Keyword grilled pizza recipe, how to grill pizza

Prep Time 30 minutes

Cook Time 6 minutes

Total Time 36 minutes

Servings 6 servings

Calories 478kcal

Equipment

• BBQ grill

Ingredients

• 1 recipe pizza dough
• 1 cup pizza sauce
• 3 cups mozzarella cheese grated
• 6 oz pepperoni
• any other desired toppings

US Customary – Metric

Instructions

• Preheat your grill to be about 500 degrees. I use a gas grill and pay attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that's a good benchmark to look for before adding your dough.
• Stretch out your pizza dough into the shape and size you want and either place or slide* onto the grill, being sure to avoid known hot spots.
  
• Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.
  
• Flip your pizza and quickly add sauce, cheese and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and bottom of crust has grill marks and a few charred spots.
  
• Remove from grill, cut into pieces and serve.
  

Notes

*If you want to maintain more of an exact shape, consider rolling your dough out on a pizza peel with cornmeal to prevent sticking and then sliding it off carefully onto your hot grill. 

Nutrition

Calories: 478kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1535mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 294mg | Iron: 3mg

The post How to Grill Pizza appeared first on Lauren's Latest.

One Simple Trick to Get Extra Creamy Ice Cream

Believe it or not, stirring in more heavy cream into the cooked custard base actually gives you a creamier vanilla ice cream! I’ve tried making this all sorts of ways and stirring in that last little bit of cream makes a world of difference with the finished churned ice cream.

Next time you make ice cream, give my method a try. It’s amazing how much creamier it actually tastes!

How to Make Homemade Vanilla Ice Cream {With an Ice Cream Maker}

The hardest part of this recipe is waiting for it to freeze! Everything else is extremely straight forward. Heads up: you will need an ice cream maker! This is the ice cream maker I own and would highly recommend it. For full recipe details check out the recipe card down below.

Freeze Bowl of Ice Cream Maker

Place the bowl of the ice cream maker with paddle in the freezer.

Combine Ingredients + Heat

In a small pot, measure 1 cup of the heavy cream with milk, sugar, and salt. Heat, stirring well until sugar dissolves.

Temper the Egg Yolks with the Hot Cream Mixture

Slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.

Remove From Heat

Remove from heat and stir in the remaining 1 cup of heavy cream and vanilla. Transfer to a plastic container, cover, and refrigerate several hours until completely chilled.

Time to Make Ice Cream!

Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn for 15-20 minutes. Scoop ice cream out into a large airtight container and freeze until firm. Serve.

How to Make Homemade Vanilla Ice Cream {Without an Ice Cream Maker}

Not everyone has an ice cream maker! And that’s perfectly okay because I have another method for making vanilla ice cream without one. It won’t be quite the same consistency, but will taste exactly the same.

1. Follow the instructions as you normally would, except this time leave out the heavy cream from the ice cream stovetop mixture. We will add it later.
2. Cook and refrigerate the ice cream base as instructed above.
3. Whip heavy cream in a stand mixer on high until it turns into whipped cream. Then fold the whipped cream into the chilled ice cream base until combined.
4. Transfer to a large airtight container and freeze for a couple of hours. Serve!

Ice Cream Toppings and Mix-Ins

Homemade ice cream can be enjoyed on its own or add toppings and/or mix-ins to create your own ice cream concoction. Its simple, creamy yet rich flavor is amazing and is the perfect dessert blank canvas. Here are a couple of ideas:

Mix-Ins

Simply hand mix these in before the final freezing.

• sprinkles
• fresh berries
• cookies
• brownies
• cheesecake bits

Toppings

• nutella hot fudge sauce
• caramel sauce
• melted peanut butter
• chocolate shavings

Storing Homemade Ice Cream

Store remaining vanilla ice cream in an airtight container, in the freezer for up to 2 weeks. After a couple of weeks, the texture can become grainy.

More Dessert Recipes to Try!

• The Best Homemade Brownie Recipe
• Actually Perfect Chocolate Chip Cookies
• Amazing Vanilla Cake Recipe
• Buttery Apple Pie Recipe

if you liked this Vanilla Ice Cream recipe, be sure to check out all of my other ice cream recipes!

Printable recipe card is below, enjoy!

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Homemade Vanilla Ice Cream Recipe

Creamy, sweet, and completely homemade, this is my favorite Vanilla Ice Cream recipe! It's a bare bones, super simple recipe that gives you the creamiest, silkiest vanilla ice cream ever.

Course Dessert

Cuisine American

Keyword vanilla ice cream

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 8 servings

Calories 321kcal

Author Lauren’s Latest

Ingredients

• 2 cups heavy cream divided
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 pinch salt
• 3 egg yolks
• 2 teaspoons vanilla {or 1/2 vanilla bean, scraped}

US Customary – Metric

Instructions

• Freeze bowl of ice cream maker with paddle at least 6 hours in advance.
• In a small pot, measure 1 cup heavy cream with milk, sugar and salt. Heat over medium, stirring well until sugar dissolves. In a separate bowl, whisk egg yolks together.
• Temper egg yolks with hot cream mixture: slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.
• Remove from heat and stir in remaining 1 cup of heavy cream and vanilla. Transfer to plastic container, cover and refrigerate several hours until completely chilled.
• Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until firm. Serve.

Nutrition

Calories: 321kcal | Carbohydrates: 22g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 158mg | Sodium: 44mg | Potassium: 92mg | Sugar: 20g | Vitamin A: 1021IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

The post Homemade Vanilla Ice Cream Recipe appeared first on Lauren's Latest.